The season is getting earlier and earlier, but it is at the end of winter when the best strawberries and strawberries They break into markets and greengrocers with force to announce the imminent and colorful spring. This tempting fruit is a delicacy in its own right, but there is nothing more disappointing than sinking your teeth into it with excitement and having it turn out tart or, worse, bland and without grace.
To choose truly sweet and tasty strawberries, you only have to take into account the general recommendations that we can apply when buying any vegetable product, and also pay attention to certain peculiarities of this treat from nature.
Tips to distinguish the best strawberries
We say that we are interested in finding the sweetest strawberries because we normally base its quality on that sweetness. A strawberry that is too green, poorly ripened or preserved, or too pasty, will no longer have sweetness and therefore will not be tasty.
Let us remember that the strawberry is considered a fruit although in reality what we eat is the flower receptacle thickening of the plant; Botanically speaking, the fruit would be the little seeds or granites that cover it. Of course, when it comes to eating them, these scientific details are the least of it.
Strawberry or strawberry?. In fact, we refer to strawberries when we talk about strawberries, because “the real” strawberries are the wild ones, much more local and of short season, which are hardly produced for export. If you are lucky enough to find them, take the opportunity to try them, as they are exquisite.
take advantage of the season. Formerly they were concentrated in the spring months, from March to the gates of summer, but for years production has been extended with different varieties adapted to different regions and climates to cover a broader calendar. In any case, the best continue to concentrate on their natural season, from the end of February and already in the middle of the spring weeks.
buy it very fresh. Strawberries and strawberries must be harvested and distributed at the optimal time, as they do not allow a long post-harvest or storage in a cold room since they do not continue to ripen. For this reason, it is advisable to review the date of collection and/or packaging that must be indicated on the product’s packaging or labeling. If it is not specified, there is no way of knowing how many days they have been stored or on display.
bet on proximity. It will be a more sustainable purchase and we will support the most local producer and trade, but it is also a matter of logistics. If we have said that the strawberry, the less time that passes between harvesting and purchase, the better, it will be fresher and will suffer less if it has been produced near our place of residence. Again, you have to look at the label.
Pay attention to variety. It is difficult for us to choose, because the ones that come to us depend on the area where we live and the time of the season, but it is not a bad idea to write down the varieties that we try to select the ones that we like the most. By volume, Huelva leads production with Rociera and Fortuna, which are the most typical, but crops of other varieties that seem to be more to consumer taste are increasing.
Watch how they are exposed. The distributor and trader must ensure the integrity of the strawberries, or it will not do any good that they have been produced and harvested sweet and lush. Be wary of broken, damaged, carelessly stacked containers or with the strawberries bunched up inside. Also avoid fruits that look like they have been in the air for more than a day, those that are kept in very cold refrigerated spaces, or near climacteric fruits such as apples or bananas.
Check the appearance well. Although the flavor does not depend directly on its appearance, it is a good idea to look at its external state. It is best to choose smooth, firm, homogeneous specimens, with the calyx or tail attached and fresh green, not wilted. A strawberry with dents or bumps could be defective or overripe.
pay attention to color. There are lighter colored strawberries that are tasty, but in general the strawberries that are marketed will normally be sweeter with a more intense red color, passion type, and bright. As they ripen, their pigments become more intense and concentrated, so pale strawberries tend to be more bland or tart. A separate case would be green strawberries, still rare.
Size does not matter. Or it doesn’t matter that much. It is a matter of consumer preferences. Other countries such as France or the Scandinavian countries traditionally prefer smaller fruits, but in Spain we see strawberries or large-sized strawberries as more attractive. It depends on the variety and the plant itself, and it does not have to influence the taste or quality at all.
you have to smell them. Tasty and sweet strawberry smells, and it smells great. It is a bad sign to bring your nose close to an exhibitor of these fruits and hardly perceive aromatic notes, since they indicate that they will not have hardly any flavor, much less natural sweetness. Even through the mask and with a plastic container in the middle, good strawberries really tempt us with their unmistakable fragrant aroma.
Avoid humidity and puddles. As an extremely sensitive product, strawberries do not take well to water or humidity. Always turn the containers over, carefully, to check that there are no puddles, droplets or traces of water or liquid, which may have been caused by condensation or spoiled fruit.
buy to consume. Although they can be kept in good condition for a couple of days in the fridge, in the least cold part and away from climacteric fruits and vegetables, strawberries will be richer the sooner we eat them. Acquiring large quantities to take advantage of an offer can be expensive if we do not consume them soon, and we will not have cared if we bought the best ones.
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